Slow Cooker Guajillo Pulled Beef Short Rib Tacos Recipes
SLOW-COOKER SHORT RIBS
These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.
Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
SLOW-COOKER BEEF SHORT RIBS
You won't believe how good these ribs are!!! I think we could have these every other night with no complaints! They're YUMMY!!!!
Provided by MizzNezz
Categories Sauces
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put flour, salt and pepper in a bag.
- Add ribs and shake to coat.
- Brown ribs in butter in a lg skillet.
- Put in slow cooker.
- In same skillet, combine remaining ingredients.
- Bring to a boil, stirring.
- Pour over ribs.
- Cover and cook on low for 9 hours.
SLOW COOKER SHORT RIBS
Slow-cooked beef short ribs used two ways. Can anyone say 'M'm! M'm! Good'? Put the meat in a hoagie roll and serve with the reserved broth for dipping. Or, moisten with your favorite barbecue sauce and serve on a toasted bun.
Provided by lgmarge
Categories Main Dish Recipes Rib Recipes
Time 5h15m
Yield 8
Number Of Ingredients 9
Steps:
- Prepare a slow cooker crock with cooking spray.
- Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consomme and water into the crock.
- Cook on High until the ribs are fork-tender, 5 to 7 hours.
- Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
- Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.
Nutrition Facts : Calories 617.5 calories, Carbohydrate 6 g, Cholesterol 116.6 mg, Fat 52.2 g, Fiber 1.3 g, Protein 29.1 g, SaturatedFat 22.1 g, Sodium 289.2 mg, Sugar 2.8 g
SLOW COOKER GUAJILLO PULLED BEEF SHORT RIB TACOS
The meat, cooked with the chilies, breaks down into a luscious meal with little effort. Add some corn tortillas and a green salad and you have a healthy dinner.
Provided by Broke Guy
Categories Meat
Time 10h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Working in two batches if necessary to avoid crowding, lightly toast all of the chiles in a dry, heavy skillet over medium heat for 30 seconds on each side, until fragrant but not blackened. Set them aside on a plate.
- Heat 1 tablespoons oil in a skillet over medium-high heat.
- Add the onion to the skillet and cook, stirring occasionally, until it starts to brown (5 minutes). Add the garlic and cook for an additional 2 minutes.
- Pour in the beer, add the toasted chiles and turn down the heat to low. Simmer uncovered, stirring occasionally, until the chiles have softened and are pliable (5 minutes). Remove from the heat and let cool.
- Transfer the contents of the pot to a blender. Add the cumin, pepper, oregano, salt and water to the blender and blend the mixture on high speed until smooth.
- Add the short rib meat to the crockpot and then pour the sauce over the meat. Cook on low 8-10 hours or high 5-6 hours.
- Shred meat and serve with warm corn tortillas, chopped white onions, fresh cilantro, salsa and lime wedges. Enjoy!
Nutrition Facts : Calories 1419, Fat 127.1, SaturatedFat 54.1, Cholesterol 258.6, Sodium 2793.4, Carbohydrate 10.2, Fiber 2.2, Sugar 2.3, Protein 50.5
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MEXICAN SHORT RIB TACOS - FEASTING AT HOME
From feastingathome.com
4.3/5 (6)Total Time 3 hrs 30 minsCategory MainCalories 655 per serving
- Generously salt and pepper all sides of the short ribs. (Use more salt than you think) Heat oil in a heavy bottom Dutch oven over medium high heat. When the oil is hot,add the ribs and brown all sides of the ribs – be patient, it takes time and this step is quite important. If splattering, cover partially with a lid. You want a nice deep color on all sides. This is crucial! Be careful not to overcrowd ( you may want to do in batches). Once they are nice and brown, remove and set aside.
- In the same pot, turn heat to down medium and add onions and whole garlic, stirring constantly until golden brown and just tender about 3-4 minutes. Add cumin, cinnamon stick, allspice, oregano and bay leaves, and stir for 1-2 minutes. Add chilies, beer, stock, and brown sugar and give a stir, and place the short ribs in the liquid with the bone sticking strait up. Liquid will just come to the top of the ribs.
- Turn heat to high, bring to a boil. Cover with a tight fitting lid …or with two-three layers of foil, creating a tight seal. Place in the middle of the hot oven and bake for 3 hours, without opening the lid.
MY FAVORITE SLOW COOKED MEXICAN SHORT RIB TACOS & …
From jetsetchristina.com
4.4/5 (11)Category Cooking Around The WorldCuisine MexicanTotal Time 5 hrs 30 mins
- Heat the oil in a large skillet over medium-high heat. Trim as much visible fat as possible from each rib (optional but helps lessen the fat content, so I always do). Brown the ribs slightly on both sides (2 minutes each side). Transfer the browned ribs to a slow cooker or dutch oven for oven cooking.
- In a large bowl, combine the chipotles, adobo sauce, onion, garlic, barbecue sauce (I love this one), lime juice, vinegar, bay leaves, cumin, salt, and broth together.
SLOW-COOKER KOREAN SHORT RIB TACOS RECIPE - PUREWOW
From purewow.com
2.7/5 (429)Total Time 8 hrs 25 minsServings 6Calories 883 per serving
- Make the Slow-Cooker Short Ribs: Season the short ribs with salt and pepper. In a large pot, heat the oil over medium heat. Add the short ribs and sear until well browned on all sides, 9 to 12 minutes.
- Remove from the pan and place into the slow cooker. Add the onion, garlic, beef broth, crushed tomatoes, gochujang, brown sugar and vinegar and stir to combine.
- Remove the meat from the slow cooker and shred with forks. Strain the remaining ingredients from the slow cooker into a medium pot. Bring the mixture to a simmer and cook until slightly thickened, 15 to 20 minutes. Add the sauce to the meat and toss well to combine.
SLOW COOKER BARBACOA SHORT RIB TACOS - CAFE DELITES
From cafedelites.com
5/5 (8)Estimated Reading Time 5 mins
- Heat the oil in a large skillet over medium-high heat. Trim as much visible fat as possible from each rib (optional but helps lessen the fat content). Brown the ribs in batches until browned on both sides (about 3-4 minutes each side, per batch). Transfer the browned ribs to a 6 litre slow cooker.
- In a large jug, combine the chipotles, chipotle sauce, onion, garlic, barbecue sauce, lime juice, vinegar, bay leaves, cumin, salt, and broth together. Whisk well and pour over the ribs. Cover and cook for 6 hours on high or 10-12 hours on low, until the meat is falling off the bone. Allow the ribs to cool slightly in the sauce.
- Remove the ribs from the sauce. Remove any excess fat from the ribs; discard the bones and shred the meat. Using a metal spoon, skim the fat from the surface of the sauce in the slow cooker and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with chopped fresh cilantro or parsley, the avocado slices and sour cream (or Crema).
- Once browned, place ribs in 2 large aluminium lined baking pan (or heavy based casserole pot). In a large jug, combine the chipotles, chipotle sauce, onion, garlic, barbecue sauce, lime juice, vinegar, bay leaves, cumin, salt, and broth together; cover baking pan and slow cook in the oven at 175°C | 350°F for 4 hours or until falling off the bone.
GUAJILLO-BRAISED BEEF SHORT RIB TACOS - MISSION FOOD …
From mission-food.com
5/5 (2)Total Time 3 hrs 45 minsCategory Main CourseCalories 347 per serving
- Working in two batches if necessary to avoid crowding, lightly toast all of the chiles in a dry, heavy skillet over medium heat for 30 seconds on each side, until fragrant but not blackened. Set them aside on a plate.
- Heat 2 tablespoons of the oil in a Dutch oven or other heavy pot with a lid over medium-high heat. When the oil is hot, working in batches to avoid crowding, add the meat and sear for about 3 minutes on each side, until the pieces have formed a uniformly browned crust. Add more oil to the pot as needed to prevent scorching. As the pieces are ready, set them aside on a plate.
- Add the onion to the same same pot over medium heat and cook, stirring occasionally, for about 5 minutes, until it starts to brown. Add the garlic and cook for an additional 2 minutes.
SLOW COOKER BEEF SHORT RIB TACOS - LAURA FUENTES
From laurafuentes.com
5/5 (1)Total Time 456165 hrs 29 minsCuisine TacosCalories 668 per serving
- In a large skillet, heat the oil over medium-high heat. Begin to brown the beef ribs in batches until browned on both sides, about 3 to 4 minutes per side. Place them inside a large slow cooker once they’ve browned.
- In a blender, combine the chipotle peppers in adobo sauce, garlic, tomato paste, lime juice, apple cider vinegar, cumin, salt and beef stock. Blend until the sauce is homogenous. Transfer to the slow cooker and pour over the beef. Add half of the chopped onion, reserving the remaining half for serving, and the bay leaves.
- Remove the ribs from the sauce. Remove any excess fat from the ribs; discard the bones and shred the meat. Using a slarge spoon, skim the fat from the surface of the sauce in the slow cooker. Transfer the meat back to the slow cooker and combine with the sauce.
SLOW COOKER SHORT RIB TACOS - THE SECRET INGREDIENT IS
From thesecretingredientis.com
Servings 2Total Time 16 hrs 55 mins
- Season both sides of short ribs with a good amount of salt and pepper. Heat a little bit of olive oil in a large skillet over medium-high heat, sear all sides of the short ribs for 1-2 minutes, remove from heat.
- In a small bowl, mix together the chili powder, paprika, garlic powder, cayenne pepper, and a little bit of salt. Rub spice mixture onto the short ribs.
- Add 1 tablespoon olive oil to the crock pot, place short ribs in the crock pot and pour in the beer and juice of one lime. Cook on low for 8-10 hours*, occasionally turning the ribs over every couple of hours. Cook until meat is falling off the bones. Remove ribs from the crock pot and shred into a bowl.
- In a small bowl, toss together some of the shredded cabbage with a teaspoon olive oil, 1 tablespoon lime juice, and a little bit of salt and pepper.
SLOW COOKER BEEF SHORT RIB TACOS - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
Reviews 27Calories 281 per servingCategory Entrees
- Season the ribs with salt and pepper, then sprinkle the flour over the ribs evenly. Heat a heavy bottom pan over medium-high heat and add oil. Brown the short ribs on all sides and add them to the slow cooker.
- Add sliced onions, beef stock, beer, brown sugar, cumin, and paprika chipotle peppers into the slow cooker and mix. Place ribs in the broth and toss in the garlic. Cook on high for 4-6 hours or on low 8-10 hours.
- Pull the beef off the ribs and place it back in juices. Heat up the corn tortillas, add your beef and slaw and crumbled Queso Fresco.
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From giveitsomethyme.com
5/5 (2)Total Time 6 hrs 30 minsCategory Appetizer, Main CourseCalories 440 per serving
- Bring a small pot of water to a boil. Add the dried ancho chiles, reduce the heat and simmer until softened, about 15 minutes. Drain and discard the liquid.
- Place the softened chiles on a cutting board to remove the stems, seeds, and ribs. You can easily peel the skin off as well, but you don’t have to. Place the peppers in a blender and add the onion, garlic, brown sugar, apple cider vinegar, cumin, salt, pepper, cayenne, and beef broth. Puree until smooth.
- Pat ribs dry and generously season on all sides with kosher salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Brown the ribs in 2 batches, turning every minute or so, 6-7 minutes per batch. Transfer the browned ribs to a 7-8 quart slow cooker.
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Servings 6-8Total Time 6 hrs 20 minsEstimated Reading Time 6 mins
- In a large skillet, heat the oil over medium-high heat. Begin to brown the beef ribs in batches until browned on both sides, about 3 to 4 minutes per side. Place them inside a large slow cooker once they’ve browned.
- In a blender, combine the chipotle peppers and adobo sauce, garlic, tomato paste, lime juice, apple cider vinegar, cumin, salt, and beef stock. Blend until the sauce is homogenous. Transfer to the slow cooker and pour over the beef. Add half of the chopped onion, reserving the remaining half for serving, and the bay leaves.
- Remove the ribs from the sauce. Remove any excess fat from the ribs; discard the bones and shred the meat. Using a large spoon, skim the fat from the surface of the sauce in the slow cooker. Transfer the meat back to the slow cooker and combine with the sauce.
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From kitchendivas.com
Cuisine AmericanEstimated Reading Time 8 minsCategory Lunch, Main Course
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